Gluten-Free Hokkien Mee
Savor the irresistible flavors of **Gluten-Free Hokkien Mee**, a reimagined take on the iconic Asian noodle stir-fry that's perfect for those with dietary restrictions. This recipe features tender gluten-free rice noodles tossed with succulent prawns, juicy chicken strips, and crisp bean sprouts, all coated in a savory blend of gluten-free soy and oyster sauces with a hint of chili for a satisfying kick. The dish is elevated with the richness of silky scrambled eggs, aromatic garlic, and vibrant spring onions, creating a harmony of textures and tastes. Ready in just 35 minutes, this quick and easy recipe is perfect for busy weeknights or when you're craving a comforting meal. Served with a squeeze of fresh lemon for a zesty finish, this gluten-free take on a Malaysian street food classic will transport your taste buds to Southeast Asia!
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Recipe Information
Ingredients
- 400 grams Gluten-free rice noodles
- 200 grams Prawns
- 150 grams Chicken breast
- 2 large Eggs
- 3 pieces Garlic cloves
- 100 grams Bean sprouts
- 3 stalks Spring onions
- 3 tablespoons Soy sauce, gluten-free
- 2 tablespoons Oyster sauce, gluten-free
- 1 tablespoon Fish sauce
- 3 tablespoons Vegetable oil
- 200 ml Chicken broth
- 1 tablespoon Chili paste
- 4 pieces Lemon wedges
- 0.5 teaspoon Pepper
Instructions
Soak the gluten-free rice noodles in warm water for 10 minutes, or until they are softened. Drain and set aside.
Peel and devein the prawns, then cut the chicken breast into thin strips. Set aside.
Beat the eggs in a small bowl and set aside.
Mince the garlic cloves and chop the spring onions. Keep the white and green parts of the spring onions separate.
Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium heat. Add the beaten eggs and stir gently to scramble them. Once cooked, remove from the pan and set aside.
In the same pan, heat the remaining vegetable oil over medium-high heat. Add the minced garlic and the white parts of the chopped spring onions. Stir-fry for about 30 seconds until fragrant.
Add the chicken strips to the pan and cook until they start to brown, about 3 minutes. Then add the prawns and continue to cook until they turn pink, about 2 more minutes.
Add the drained noodles to the pan along with the chicken broth, gluten-free soy sauce, gluten-free oyster sauce, fish sauce, and chili paste. Stir-fry for 3-4 minutes, or until the noodles are well-coated and heated through.
Add the bean sprouts, scrambled eggs, and green parts of the spring onions. Stir to combine and cook for another minute. Season with pepper.
Serve the Gluten-Free Hokkien Mee hot, garnished with lemon wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
1853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 26.0 g | ||
| Cholesterol | 923 mg | 308% | |
| Sodium | 8610 mg | 374% | |
| Total Carbohydrate | 202.2 g | 74% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 12.4 g | ||
| Protein | 128.4 g | 257% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 401 mg | 31% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1825 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
